Mushroom Cream Cheese Tarts |
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4 eetlepels boter 1/2 medium ui -- Finely minced 1 pound paddestoelen -- Finely minced zout -- to taste freshly gemalen peper -- to taste 8 ounces cream cheese (Mon Chou) 1/4 cup heavy cream 1 eetlepel Parmezaanse kaas 45 frozen fillodeeg-bakjes |
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BereidingMushroom Duxelles:Melt boter in large skillet. Add ui and cook for 2 minutes, stirring frequently. Add paddestoelen and continue to cook over low heat, stirring occasionally, until all of the moisture has evaporated-about 20 minutes. Season with zout and peper to taste. Cool. Refrigerate up to one week if not using immediately. Makes about 1 1/2 cups To one recipe Mushroom Duxelles, add cream cheese and enough of the cream (or melk) so that it spreads easily. Transfer into shells and dust with Parmezaanse kaas. Bake at 450 for 5 minutes. May be frozen before baking. Simply put filled shells back into plastic tray and re-insert tray back into original box. NOTES : Any pastry recipe can be used to make tart shells, if desired, instead of using phyllo shells. A pastry bag or plastic bag with a snipped corner makes transferring the mushroom mixture to the tart shells easy. |
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